[CnD] Aloha Chicken Wings
Ingredients: 3 lbs chicken wings1 cup pineapple preserves1/2 cup dry sherry1/2 cup frozen orange juice concentrate1/2 cup soy sauce1/2 cup brown sugar, packed1/4 cup vegetable oil1 teaspoon garlic powder1 teaspoon ground ginger Directions: Cut wings into sections and discard tips or save for another use. Place wings in large resealable plastic Ziplock bag.Stir together preserves, sherry, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger, until thoroughly combined.Pour mixture over wings in bag and seal.Work marinade over all parts of chicken wings and allow wings to marinate, refrigerated, for 6 hours or overnight.Place wings on a foil-covered baking pan and pour 1 cup of the marinade over the wings; discard the rest of the marinade.Bake wings at 350F for 1 hour. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
This is it! Thank you! Sent from my iPhone > On Oct 17, 2017, at 8:51 AM, Deborah Barnes via Cookinginthedark > wrote: > > That was posted yesterday, I think, so it's probably the one. > Deb B. > > -Original Message- > From: Marilyn Pennington via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, October 17, 2017 8:34 AM > To: cookinginthedark@acbradio.org > Cc: Marilyn Pennington > Subject: [CnD] (no subject) > > I can'at remember which one I posted. Is this it? If not, let me know. > > > > Coca Cola Chocolate Cake > Serves: 15-18 > Source: thedomesticrebel.com > > > Ingredients: > For the Cake: > 1 cup (2 sticks) unsalted butter, cubed > 1/4 cup cocoa powder > 1 (12 oz) can Coke (do not use diet) > 2 cups granulated sugar > 2 cups all-purpose flour > 1 tsp baking soda > 1/2 tsp salt > 1/2 cup buttermilk > 2 eggs > 1 tsp vanilla extract > > > For the Frosting: > 1 (12 oz) can Coke (do not use diet) > 1/2 cup butter, cubed > 1/4 cup cocoa powder > 4 cups powdered sugar > > > Instructions: > Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking > pan with cooking spray; set aside. > > > In a medium saucepan, add in the butter, cocoa powder, and can of Coke and > bring to a boil over medium heat, whisking occasionally until smooth. While > Coke mixture melts, whisk together the granulated sugar, flour, baking soda > and salt in a large bowl until combined. Pour the melted Coke mixture into > the flour mixture and combine well. > > > Add in the buttermilk and gently whisk in to combine. Crack in the eggs and > stir in the vanilla, whisking until cohesive and smooth. Pour into the > prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted > near the center comes out clean or with moist, not wet, crumbs. > > > During the last 15 minutes of the cake baking, make your frosting. In a small > saucepan, boil the second can of Coke for 12-15 minutes or until reduced by > half and thickened slightly. Whisk in the butter to melt. > > > In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in > the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do > so now. Pour the frosting over the still-hot cake and let set at room > temperature for about an hour before cutting into squares. > > > > > > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for a recipe
Someone shared a recipe earlier for a chocolate Coca Cola cake. I accidentally deleted it though and can’t get it back. That recipe sounded great. Can you please resend it? I’d appreciate it. Thank you in advance! Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Rosemary Chicken with Herb Pasta
This recipe is off the back of a package of Knorr Pasta Sides Butter and Herb Flavor Rosemary Chicken with Herb Pasta 4 ServingsPrep Time: 10 minutesCook Time: 15 minutes 1 package Knorr Pasta Sides - Butter and Herb1 tsp. dried rosemary leaves2 cups green beans - cut in half2 cups cut-up cooked chicken1 tbsp. lemon juice 1. Prepare Knorr Pasta Sides - Butter and Herb according to directions, stirring in rosemary.2. Stir in green beans during last 4 minutes of cook time, stirring occasionally, until pasta and green beans are tender.3. Stir in chicken and lemon juice. Let stand 2 minutes before serving. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Smokey Mac and Cheese Pasta
This recipe was taken off the back of a package of Knorr Pasta Sides Chicken Flavor Smokey Mac and Cheese Pasta 4 servingsPrep Time: 15 minutesCook Time: 15 Minutes 2 slices thick cut bacon, cut into thin strips1 cup finely chopped red bell pepper1 cup finely chopped yellow onion1 package Knorr Pasta Sides - Chicken Flavor2 cups cut-up cooked rotisserie chicken1/2 cup shredded pepper jack or cheddar cheese 1. Cook bacon in medium saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir red peppers and onion into saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.2. Prepare Knorr Pasta Sides - Chicken Flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion, during last 2 minutes of cooktime.3. Garnish, if desired, with chopped parsley. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Creamy Chicken Pasta Florentine
This recipe was taken off the back of a package of Knorr Pasta Sides Butter Flavor. Creamy Chicken Pasta Florentine 4 ServingsPrep Time: 10 minutesCook Time: 15 minutes 1 package Knorr Pasta Sides - Butter Flavor2 oz. cream cheese, softened1 box (10 oz.) frozen leaf spinach, thawed and squeezed dry2 cups cut-up cooked chicken1/2 cup shredded Italian blend cheese (about 2 oz.)1 cup finely chopped tomato 1. Prepare Knorr Pasta Sides - Butter Flavor according to package directions stirring in cream cheese, spinach and chicken during last minutes of cook time.2. Turn onto serving platter, then sprinkle with cheese and tomato. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cheeseburger Bacon Macaroni
I personally have not tried this recipe as I can not have cheese. But I still thought it sounded good and wanted to share. It was taken off the back of a package of Knorr Pasta Sides (pronounced Nor) Cheesy Bacon Macaroni. I have a couple more recipes from other various packs of different Knorr Pasta Sides that I will be sharing then. I haven't gotten to try any of those either. Cheeseburger Bacon Macaroni 4 ServingsPrep Time: 15 minutesCook Time: 15 minutes 3/4 lb. lean ground beef1-1/2 cups water1/2 cup 2% milk1 package Knorr Pasta Sides - Cheesy Bacon Macaroni1/2 cup diced tomatoBurger toppings: chopped onion, shredded lettuce, relish 1. Brown ground beef in large nonstick skillet over medium-high heat, about 5 minutes. Drain if desired. 2. Add water and milk and bring to a boil over high heat. Stir in Knorr Pasta Sides - Cheesy Bacon Macaroni and return to a boil. Reduce heat to medium and cook, stirring occasionally, 10 minutes or until pasta is tender. 3. Stir in tomato. Serve with burger toppings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] in search of a recipe
For anyone who has heard of the alcoholic drink called a Mai Tai, does anyone have a recipe for a whole pitcher of this drink that they have tried? I've tried looking up the recipe in general and just found the instructions for making just one glass. I'd like a recipe for a whole pitcher, if anyone has any? Thank you in advance. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Red cabbage:
Brenda, I don't know if red cabbage comes in a can or not, I didn't find anything about that. But I did find you some information about different kinds of cabbages in general, including red cabbage. I hope this helps: Green Cabbage - The king of cabbages and our old friend! The wide fan-like leaves are pale green in color and with a slightly rubbery texture when raw. Pick heads that are tight and feel heavy for their size. The outer few layers are usually wilted and should be discarded before preparing.Sliced thinly, green cabbage can be eaten raw or it can go into stir-fries, soups, and braises. The whole leaves can also be used to make cabbage rolls. Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks. Red Cabbage - Similar to green cabbage, but with dark reddish-purple leaves. We think the flavor is a little deeper and earthier. Pick heads that are tight and heavy for their size, and slice it thinly for any preparation. We love it's color in coleslaw and leafy green salad mixes. Napa Cabbage - Also called Chinese cabbage, this oblong-shaped cabbage has thick, crisp stems and frilly yellow-green leaves. We think its flavor is sweeter and softer than green cabbage, and we really love eating it raw in salads and using it in the filling for dumplings. Avoid napa cabbages with limp stems or wilted leaves. Savoy Cabbage - This is the prettiest cabbage in the bunch, we think! They're shaped like green cabbages, but the leaves are deep green and deeply crinkled. Their flavor is mild and earhty, and the leaves are tender even when raw. Heads should be compact and tight, but will have a little more give to them because of the wrinkled leaves. We really like savoy cabbage sliced thinly in soups and stir-fries. Bok Choy - Bok choy stems are white and watery-crisp, while the leaves are deep green and very tender. The flavor of bok choy reminds us of baby spinach or swiss chard, and we love it in stir-fries, brothy soups, and steamed mixed vegetable dishes. Choy Sum - We're including this one just because we've seen it a lot at our regular grocery store. It's labeled "Chinese Cabbage" but it's definitely different from the Napa/Chinese Cabbage mentioned above, and after a bit of research, we think it's actually choy sum. It looks similar to bok choy, but longer and slimmer. The leaves are tender enough to eat in a salad while the stems are crisp and watery. We've been liking it in chinese-influenced salads with oranges and Five-Spiced vinaigrette. It also works great in quick noodle soups and stir-fries. Here is the link to the page where I got the information from: Know Your Cabbages! Green, Red, Savoy, Napa, and More | | | | || | | | || Know Your Cabbages! Green, Red, Savoy, Napa, and More We have to admit that unless a recipe calls for something specific, we don't often venture beyond our regula... | | | | On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via Cookinginthedark wrote: Is there such a thing as red cabbage in a can? Not the regular ones, but the red cabbage? I always seem to have had red cabbage away from home and assumed that it's a special breed of cabbage. I like it; I just never made it. So is red cabbage different cabbage or regular cabbage that is prepared in a special way? Now that I'm retired, I won't eat any red cabbage unless I make it. When I was working, I got it at the cafeteria every time I saw it on the menu. Brenda Mueller Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] In search of Seasoned pretzels recipe
Hi everyone, I may have asked for this a very long time ago (I don't remember if I have or not), but I am looking for a recipe for seasoned pretzels. Anyone have any that they use or have used that are good? Thank you in advance. Andrea Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] looking for easy pork chop recipes
Does anyone have any good, but super easy recipes for pork chops that they can share? Usually, we buy boneless, but these have the bones in them, so the recipe needs to work for either way. Thank you in advance - I appreciate it. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Looking for scalloped potatoes recipe
Hi everyone, I was just wondering if anyone has a recipe for scalloped potatoes in a creamy sauce, but one that isn't a creamy cheese sauce? We usually just buy boxes of them from the store, like in the Betty Crocker brand and such. And the ones we buy always say they're in a creamy sauce, but it never says it's a cheese sauce. I get sick if I eat cheese. Every home made recipe I looked up all uses cheese. I'd like to find a cheeseless one to try, if possible. Thank you for your help. Andrea ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Recipe to share
Hi Everyone, I was thinking some sort of lemon rosemary roasted chicken recipe sounds delicious. So I started looking around on the internet for recipes. I found one that I thought sounded great. I plan on trying it at some point. Anyway, just wanted to share. So here you go. Rosemary Lemon Roasted Chicken Breasts SERVES 4 | ACTIVE TIME 5 Min | TOTAL TIME 50 Min 1-2 medium lemons, sliced2 sprigs rosemary2 garlic cloves, quartered1 pound uncooked boneless skinless chicken breasts1 tablespoon extra virgin olive oil1 teaspoon kosher salt½ teaspoon fresh ground black pepper Preheat oven to 425°F. Layer ½ lemon slices and 1 sprig of rosemary on the bottom of a baking dish. Scatter ½ of garlic around the pan. Season both sides of chicken with salt and pepper. Lay chicken on top of lemon rosemary bed. Place remaining lemon slices on top of chicken breasts. Place rosemary sprig between the chicken breasts. Sprinkle with remaining garlic. Drizzle chicken breasts with olive oil. Bake for 40-60 minutes until chicken is cooked through (1 pound takes about 40-45 minutes, 5 pounds takes 60 minutes). Cover with aluminum foil for 5 minutes and let the chicken rest. Serve and enjoy! Andrea StoneAvon Independent Sales Representativeastone8602@yahoo.comhttp://www.youravon.com/astone86 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pickled Red Beet Eggs
Hi Everyone, I have a recipe here that I am sharing. I live in the state of Pennsylvania, one of the big foods most Pennsylvanian people have at picnics and such is something called Red Beet Eggs. I absolutely love them and I grew up on them as we often have them at family picnics and holiday dinners. They are what is called a "Pennsylvania Dutch" food. So here is the recipe and I hope you all enjoy. Pickled Red Beet Eggs 1 (15 ounce) can of red beets 1 onion, thinly sliced (I omit the onion) 12 hard boiled eggs, shelled and left whole 1/4 cup white sugar 1/2 cup vinegar Drain liquid from the beets into a saucepan. Place beets, onions and eggs into a large bowl or pitcher. Pour sugar and vinegar into saucepan with the beet liquid and bring the mixture to a boil. Reduce heat to low and let the mixture simmer for 15 minutes. Pour the beet juice mixture over the beets, eggs and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to three days. The longer they are allowed to sit the better they will taste. Andrea Stone Avon Independent Sales Representative astone8...@yahoo.com http://www.youravon.com/astone86 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
